Rating:

1 can (15 oz) sliced California cling peaches in own juice, well drained

1/3 cup diced red bell pepper

1/3 cup frozen corn kernels, thawed

2 Tbsp olive oil, divided

2 Tbsp fresh lime or lemon juice, divided

2 tsp minced jalapeņo pepper (optional)

3 Tbsp chopped cilantro

4 red snapper fish fillets (6 oz each)

1 tsp ground cumin

1/2 tsp salt

4 lime wedges

Directions:

Cut peaches into 1/2-inch chunks; place in a medium bowl. Add bell pepper, corn, 1 tablespoon of the oil, 1 tablespoon of the lime juice, if desired, jalapeņo pepper, and cilantro. Mix well and set aside.

Preheat broiler. Place fish, skin sides down on rack of broiler pan*. Brush remaining 1 tablespoon oil and 1 tablespoon lime juice over fish; top with cumin and salt.

Broil 4 to 5 inches from heat source for 6 to 8 minutes or until opaque in center. Transfer fish to serving plates; top with peach salsa and serve with lime wedges.

* (Fish may be grilled over medium hot coals without turning for 6 minutes or until opaque in center.)